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[A treasured pâtisserie - La Bonbonnière by Enri Lopez]


Toulouse is a lovely city with hundreds of tiny streets you discover one day after another.
It’s like walking in a labyrinthe [labyrinth].

Last year, as I was discovering the hidden treasures my new student hometown, I spotted a lovely boutique which had the most beautiful and attractive front-window you could ever dream of – colourful, elegant and very delicious.
To tell the truth, the real thing that caught my eyes was a gigantic macarons croquenbouche.
I had to enter. And I did.

I will always remember that day. There were so many different patisseries I stayed in the shop - unsure about what to choose – for more than half an hour.
From that special day, I’ve been visiting La Bonbonnière every other week and always have a nice talk with the lovely lady that sells heaven in a box.


Corsica

This is a ‘Christmas special’. Every year, from November, the pastry chef makes this delicate entremet:
- mousse aux marrons avec des éclats de marron confits [chestnut mousse with candied chestnut chunks]
- bavaroise au whisky [whisky bavaroise]
- dacquoise aux amandes [almond dacquoise]


Macarons à la vanille

These macarons have a fine vanilla flavour and are speckled with loads of vanilla seeds from Mexico.


Gauguin

This is the first entremet I tried from La Bonbonnière and I am SO in love with it.
It might be the nostalgia of the first bite or the delicious combination of Manjari milk chocolate and cinnamon, but Gauguin embodies paradise – if paradise there is.


Provence

I was first attracted by this entremet because of its beauty. Imagine a shiny white glaze freckled with vanilla seeds.
Inside that stunning carapace sit:
- almond bavaroise
- diced pear
- pear bavaroise
- almond dacquoise

La Bonbonnière
41 r Tourneurs
31000 Toulouse
Tel.: 00 335 61 21 66 04

Labels: macarons, sweet places

[Life in pink - Pierre Hermé's Rose macarons]

I think one of the best secrets for incredible food is bright and eye-catching colours; at least in the patisserie realm.
You're not so sure?
Check Ladurée's religieuse, Fauchon's éclairs or Hermé's truffles. Don't they look yummy?


I do love black and white photos but I believe that colour photography enhances the deliciousness of food.
However some people can even make food look scrumptious in b&w.
But to tell the truth, when I look at black and white food pictures, my eyes do their best to retrieve the colours.
Though, it seems that simple objects (like vegetables or fruits) benefits from black and white; in contrast elaborated dishes can't go without colour (at least in my mind). I'm afraid to say that even if this quiche looks mouth-watering, a colour picture would have made it twice as good.

There is something I particularly fancy about colour in food: when the colour leads your senses somewhere the taste definitely isn't. Imagine a red religieuse. You think strawberry. I say tomato. Another good example is the crème brûlée I recently made. Green! You think Matcha. I say Guimauve.
Here are the consequences of the trendy cuisine.
But sometimes it can be a disappointment; the reality being far from what you expected.
That's why I have to admit I also like colours to be more classic: chocolate brown for chocolat or purple for violette.

I love to describe a colour tone by adding a food adjective (like pistache for pistachio green) because it shows how much food and colour are related.
One of the best example remains rose.
Rose is both a colour [pink] and a flower [rose].

You might have noticed I am a big pink lover: from life in general to food (one of my pictures was even said to have an Alice in Wonderland look).
So when I saw this recipe for Rose Macarons in my favourite Pâtisserie cookbook, I had to make it.

Macarons à la rose
Macarons are quite tricky. When making them you should really take care to the following few points:
1. Blitz in a food processor the almonds and icing sugar for a good minute.
2. Sieve the almond/icing sugar powder twice.
3. Bring the syrup (used for the Italian meringue) to at least 120°C.
4. Continue whisking the meringue until it's almost cold.
5. Watch the oven temperature – too hot and the macarons will crack (I recommend 160°C).
I followed all these steps and after two disasters, I finally came up with my almost perfect macarons.
You should have seen me, jumping, shouting and singing in the kitchen. Anyway it's been one of the best food moments of my life.

These macarons are luscious. I love the combination of almond and rose, filling the house and hearts with a delicious Mediterranean scent.

I didn't have any rose syrup and essence on hand so I used a 50g of
Confit de Rose instead.
A great add-on would be to sprinkle the ganache with bits of Rose Nougat.

Labels: macarons, pierre hermé, recipe inside

Labels: chocolate, cookbooks, favourites, macarons, pierre hermé